Herringbone will serve “Ocean Bazaar” cuisine featuring seafood specialties from around the world, as well as unconventional surf and turf combinations. The menu will be divided into categories such as “Cold”, “Hot”, “Green” and “Crust”, combining unusual proteins with more traditional ingredients such as olives, lemon and garlic.

The imaginative Snake Oil Cocktail Company has designed the culinary-inspired craft cocktail program. Traditional spirits, local craft brews and small production wines will also be available.

The interior of the restaurant has been designed by Thomas Schoos, who also did the work on Searsucker, Gabardine and Burlap. The vintage warehouse structure has been transformed by adding six massive olive trees, each nearly 100 years old, which arch over the space, converting it into an indoor garden.

Herringbone will be open for weekday lunch, dinner daily, and Sunday brunch.